WHOLE WHEAT PUMPKIN RAISIN MUFFINS
These hearty, tender muffins are more substantial than your average pastry, but they're still pleasantly sweet and quite a treat. If you prefer a fluffier muffin, substitute all-purpose flour for all or part of the wheat flour.
Provided by Adapted from Blue Diamond Growers
Time 35m
Yield 12 jumbo muffins or 24 standard muffins
Number Of Ingredients 15
Steps:
- Preheat your oven to 350ºF and grease 12 jumbo muffin cups (or 24 regular-size muffin cups).
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, salt, and cloves.
- Put the milk beverage, pumpkin, honey, eggs, and oil in a large mixing bowl. Beat with a hand mixer until foamy.
- Add the dry ingredients to the wet, and stir until the batter is just combined. Do not over mix.
- Fold in the raisins and almonds or pumpkin seeds.
- Divide the batter between the prepared muffin cups; they should be about ⅔ full.
- Bake for 20 to 25 minutes, or until the muffin tops spring back when touched and a toothpick inserted into the center of a muffin comes out clean.
- Let cool for 5 minutes in the tins before removing the muffins to a wire rack to cool completely.
SUGAR FREE RAISIN BRAN MUFFINS
Make and share this Sugar Free Raisin Bran Muffins recipe from Food.com.
Provided by Excessively Diverted
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix and set aside the flour, baking powder, salt and sugar packets in large bowl.
- Place bran flakes in milk and set aside 2 minutes.
- Add egg and oil and beat well.
- Add flour mixture and stir only until combined.
- Add nuts and raisins or dates.
- Pour into 12 greased muffin tins.
- Bake at 400 degrees for 20 minutes.
Nutrition Facts : Calories 174.8, Fat 7.7, SaturatedFat 1.6, Cholesterol 21.2, Sodium 283.6, Carbohydrate 24.2, Fiber 2.2, Sugar 6, Protein 4.2
SUGAR-FREE WHOLE WHEAT PUMPKIN BRAN MUFFINS WITH RAISINS
Trying to eliminate added sugar from my diet but still craving a sweet treat, I developed these bran muffins based on some pumpkin muffins I make for my kids. The only sweetness comes from the raisins, which you can increase or omit if you prefer. Enjoy.
Provided by JenInMadison
Categories Pumpkin Bread
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
- Plump raisins by microwaving them in a microwave-safe bowl with water to cover for 2 minutes. Drain water and set raisins aside.
- Combine flour, wheat bran, pumpkin pie spice, baking soda, and baking powder in a bowl.
- Combine pumpkin, canola oil, eggs, and vanilla extract in a separate bowl. Blend using an electric hand mixer on low speed. Add flour mixture and blend until combined. Fold in plumped raisins. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 174 calories, Carbohydrate 24.5 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 0.9 g, Sodium 262.8 mg, Sugar 9.5 g
WHOLE WHEAT RAISIN MUFFINS
My Aunt would make these for me when I visited them at their cabin in northern Minnesota. Warm from the oven with butter and honey....these are irresistible!
Provided by Michelle S.
Categories Quick Breads
Time 28m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- In a bowl, thoroughly stir together flours, salt and baking powder.
- Make a well in center of blended ingredients.
- Combine egg, milk, oil, and honey; add all at once to dry ingredients.
- Fold in raisins.
- Fill greased muffin tins 2/3 full.
- Bake at 400 degrees 16 to 18 minutes.
WHOLE WHEAT PUMPKIN-APPLESAUCE MUFFINS
This is a great recipe for those times when you have half a can of pumpkin left over. The muffins taste great right from the oven, but are even better the next day-if they last that long! Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets.
Provided by Julie
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired.
- Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 37.7 g, Cholesterol 27.6 mg, Fat 7.7 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 0.9 g, Sodium 273 mg, Sugar 21.4 g
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